Perbedaan antara Efek Perendaman dalam Susu Sapi dan Susu Kedelai Murni terhadap Kekerasan Email Gigi

Abstract

Abstract: Enamel is the hardest structure of the tooth which contains 96% inorganic material. The hardness of enamel can be observed through the remineralization cycle. Remineralization can be produced by solution that contains ionic calsium and phosphate, such as milk. This study was aimed to determine the difference between immersed in cow milk and in pure soy milk on enamel hardness. This was an experimental laboratory study with the posttest only control group design. Samples were caries-free mandibular first premolars, obtained by using the simple random sampling. There were 27 specimens of human premolars to be measured for enamel hardness divided into three groups, as follows: immersed in artificial saliva, cow milk, and pure soy milk for 90 minutes (assuming consumption of cow milk/pure soy milk for 3 months). The hardness value was tested by using Vickers Hardness Tester with a load of 1000 grams for 10 seconds. The One Way Anova test showed that there were significant differences in tooth enamel surface among groups (p<0.05). The difference in enamel hardness between the group immersed in cow milk and the one immersed in pure soy milk group was not significant (p>0.05). In conclusion, there was no difference between immersion in cow milk and in soy milk on the enamel hardness. Cow milk and soy milk can become remineralizing agents to increase the enamel hardness.

Keywords: pure cow milk; pure soy milk; hardness of tooth enamel

Abstrak: Email merupakan struktur terkeras dari gigi yang mengandung 96% bahan anorganik. Kekerasan email dapat diamati melalui siklus remineralisasi. Remineralisasi dapat dihasilkan oleh larutan yang mengandung ion kalsium dan fosfat, salah satunya ialah susu. Penelitian ini bertujuan untuk mengetahui perbedaan antara perendaman dalam susu sapi dan susu kedelai murni terhadap kekerasan email gigi. Jenis penelitian ialah eksperimental laboratorik dengan the posttest only control group design. Sampel penelitian ialah gigi premolar pertama rahang bawah yang bebas karies, diperoleh dengan simple random sampling. Sejumlah 27 spesimen gigi premolar manusia yang diukur kekerasannya dibagi menjadi tiga kelompok yang direndam dalam saliva buatan, susu sapi, dan susu kedelai murni selama 90 menit (asumsi konsumsi susu sapi/susu kedelai murni selama tiga bulan). Nilai kekerasan diuji menggunakan Vickers Hardness Tester dengan beban 1000 gram selama 10 detik. Hasil uji One Way Anova menunjukkan terdapat perbedaan permu-kaan email gigi yang bermakna (p<0,05). Perbedaan kekerasan email antara kelompok yang direndam dalam susu sapi dan yang direndam dalam susu kedelai murni tidak bermakna (p>0,05). Simpulan penelitian ini ialah tidak terdapat perbedaan bermakna antara perendaman dalam susu sapi dan dalam susu kedelai murni terhadap kekerasan email. Susu sapi dan susu kedelai dapat menjadi agen remineralisasi untuk meningkatkan kekerasan email gigi. 

Kata kunci: susu sapi murni; susu kedelai murni; kekerasan email gigi